Pr & Saint Cloud
4713 Old Canoe Creek Rd, St Cloud, FL 34769 · Permanent Food Service · License 5911978
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 2 repeats), 1 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw pork in reach in cooler in storage room
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk inside glass door reach in cooler at front counter opened 5 days prior per operator
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Cookline handwashing sink hot water handle does not work
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cup and knife inside of handwashing sink at front counter Operator removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At front counter handwashing sink
Repeat violation
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil under three compartment sink across from cookline
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.